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Bobby Flay's Basmati Rice Pilaf with Peas


1 1/2 cups Basmati Rice
1 1/2 tablespoons Il Casolare Unfiltered Extra Virgin Olive Oil 500 ml
1 1/4 teaspoons Black Mustard Seeds
1/2 cup finely diced yellow onion
6 Cardamom Pods
4 whole cloves
1 (3-inch) Cinnamon Stick
2 1/4 cups simmering water
1 1/2 teaspoons Sale di Cervia Sea Salt
1/4 teaspoon freshly ground Black Tellicherry Peppercorns
2 teaspoons fresh lime juice
3/4 cup frozen green peas


Put the Basmati Rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
Heat the Il Casolare Olive Oil in a large saucepan over medium-high heat until it begins to shimmer. Add the Black Mustard Seeds and cook until they just begin to pop, about 20 seconds. Add the onion and sauté until lightly browned, about 3 minutes. Add the Cardamom Pods, cloves, Cinnamon Stick, Basmati Rice, the simmering water, Cervia Sea Salt, Tellicherry pepper and lime juice, and bring to a boil.
Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.

Recipe adapted from
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Products suggested for this recipe:

Basmati Rice

From $2.75

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Contrary to popular belief, cinnamon flavors vary depending on their origin and the variety.
From $3.85

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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